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Saturday, April 5, 2008

This comes already marinated from Costco...it was great!!! I made a mushroom sherry cream sauce.

An approximate recipe for the mushroom sherry cream sauce

2 T. olive oil

2 cloves garlic

2 pkgs baby bella mushrooms (baby portabella), sliced

dry sherry (enough to cover the mushrooms (1/2 cup????)

Heavy Cream (1/2 Cup??)

Saute Garlic in olive oil for about 1 minute. Add mushrooms and stir. Add sherry, and cook until most of liquid is cooked off. Add Heavy cream until it seems right (I know that is no help, but I didnt measure it.). About a 1/2 cup or so. Stir and add salt and pepper to taste. Serve over sirloin.

This is made with a bechamel sauce, but not as bad as most, I used skim milk (you would never know). Wegmans makes fabulous fresh lasagna sheets that you dont even need to cook, just assemble the lasagna. It is a little time intensive, but worth it!!!! You can do it hours ahead and keep it in the fridge and bake it later. I used Broccoli and Carrots, but you can use whatever vegetables you like.

Preheat oven to 350 F. No need to boil lasagna sheets if they are fresh. Layer 2 ladels bechamel sauce on bottom of pan. Place lasagna sheets on top of sauce to fit pan. Place a layer of broccoli, lyer of bechamel sauce, layer of parmesan. Repeat with pasta sheets, layer of carrots, layer of bechamel, layer of parmesan. Repeat so there are two layers of broccoli and two layers of carrots. Place lasagna sheets over top. Pour remaining bechamel sauce over top, layer parmesan cheese. Dot with butter and Bake at 350 for about 40 minutes *uncovered*. Turn on broiler to brown top (make sure you watch closely). let sit about 3 min. before cutting.